Mexican Stuffed Zucchini Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Zucchini - 3 medium, wholeLean Ground Beef - 1 poundYellow onion, chopped - 1/2 cupJalapeno pepper, chopped - 1 (optional)Taco Seasoning - 1 packageWater - 1/2 cupCheddar cheese, shredded - 1/2 cup
Wash zucchini well. Trim ends. Cut in half lengthwise. Use spoon to scoop out insides of zucchini. Chop insides into small pieces. Set aside.
Cook ground beef, onion and jalapeno in a large pan over medium heat until meat is no longer pink. Drain. Add zucchini, cover pan and cook another 10 minutes. Stir in taco seasoning and water. Cover and cook on medium heat for 10 minutes.
Spray a 11" x 7" baking pan with cooking spray. Fill each zucchini with 4 tablespoons of the meat mixture; set in pan. Repeat for the remaining pieces of zucchini.
Sprinkle shredded cheese over the top.
Bake in oven at 400 degrees for 30-40 minutes.
Serving Size: Makes 6 zucchini boats
Number of Servings: 6
Recipe submitted by SparkPeople user CRAFTYWANDA.
Cook ground beef, onion and jalapeno in a large pan over medium heat until meat is no longer pink. Drain. Add zucchini, cover pan and cook another 10 minutes. Stir in taco seasoning and water. Cover and cook on medium heat for 10 minutes.
Spray a 11" x 7" baking pan with cooking spray. Fill each zucchini with 4 tablespoons of the meat mixture; set in pan. Repeat for the remaining pieces of zucchini.
Sprinkle shredded cheese over the top.
Bake in oven at 400 degrees for 30-40 minutes.
Serving Size: Makes 6 zucchini boats
Number of Servings: 6
Recipe submitted by SparkPeople user CRAFTYWANDA.
Nutritional Info Amount Per Serving
- Calories: 260.4
- Total Fat: 14.6 g
- Cholesterol: 76.6 mg
- Sodium: 491.6 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.3 g
- Protein: 23.1 g
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